Mix together the chopped radicchio and basil.
Slice the rolls lengthwise. Begin sandwich build with basil-radicchio mixture, then pepperonchinis, distributing evenly among the four sandwiches.
Layer Margherita(R) Salami, Pepperoni and Capicola on each sandwich.
Combine mayonnaise and crushed roasted garlic in a bowl until thoroughly mixed. Spread garlic mayonnaise on inside top of rolls, add to top of sandwich. May slice in half to serve.
nd cover.
Add sliced Margherita(R) Prosciutto or julienned Genoa
br>In medium saucepan, fry Margherita(R) Pepperoni over low heat
il from roasted garlic. Add Margherita(R) Genoa salami and brown
or 1-2 minutes. Add Margherita(R) Prosciutto.
Saute until
omatoes.
Top with sliced Margherita(R) Prosciutto, close with top
Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.
Dissolve yeast in warm water in warm mixer bowl.
Add salt, olive oil and 2 1/2 cups flour.
Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.
Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down ...
On a flat surface, place the flour, sugar, salt & butter to create a well.
In a separate bowl place lukewarm water and yeast. Mix well together. Incorporate the water/yeast mixture into center of your well. Knead your dry and wet ingredients together until it takes the shape of a ball. Let the dough rest for approximately 2 hours.
Divide your ball into 2 ounce sections. Roll out each 2 ounce section into a circular flat surface. Place Pepperoni, Mozzarella and Mushroom slices in the center.
Fold over your dough, creating a half moon ...
Heat chicken stock in separate pan.
In large 4 quart pot, heat olive oil on medium heat. Saute shallots and prosciutto for 3 minutes. Add garlic; saute for 2 minutes.
Turn up heat to Medium-High. Add rice and lemon zest, cook 2 to 3 minutes, stirring constantly. Add lemon juice and wine until reduced.
Add one 8-oz. ladle chicken stock to rice until absorbed. Keep the rice at just a simmer; continue process for 10 to 15 minutes. Add shrimp before last ladle of stock.
Add butter and Romano cheese, stir in well. Place in serving bowl ...
Preheat the oven to 425 degrees (see footnote for microwave preparation).
On a baking pan, place pepperoni slices evenly in rows.
Sprinkle dried garlic powder and dried parsley on top of the pepperoni. May also add parmesan cheese and fennel seeds.
Place the pan inside the oven and bake for 10 to 15 minutes.
Remove from pan, and let cool for 30 seconds.
Plate to serve with the dipping sauce. Can also be stored for future snacking refrigerated in an airtight container.
Cut tops off bell peppers (about 1/2 inch down from top). Chop pepper tops discarding stems. Discard seeds from pepper bottoms.
Place peppers in a shallow microwave-safe baking dish. Microwave uncovered 4 to 5 minutes or until crisp-tender; set aside to cool.
Heat oven to 375 degrees F. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped pepper tops; saute 2 minutes. Add rice; saute 1 minute. Add broth; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes. Stir pepperoni into rice. Cover; simmer 2 ...
Heat oven to 350 degrees F. Combine ricotta cheese, salami, Romano cheese and 1/4 cup of the basil; mix well. Spoon mixture into uncooked manicotti shells.
Combine pasta sauce and water; spoon 1 cup of the mixture in bottom of 13 x 9-inch baking dish. Arrange manicotti shells over sauce; spoon remaining sauce over shells covering completely.
Cover dish with foil; bake 1 hour to 1 hour and 5 minutes or until pasta is tender when pierced with a knife. Uncover; top with mozzarella cheese. Return to oven; bake 10 minutes or until bubbly and ...
Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.)
Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.
Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
Preheat the oven to 350 degrees F.
In an 8 by 12-inch ...
Heat oven to 375 degrees F. Cut bread crosswise into 1/2-inch thick slices; arrange on a baking sheet. Combine oil and garlic; spoon over bread slices. Bake about 15 minutes or until bread is lightly toasted.
Meanwhile, combine salami, sun dried tomatoes, cheese, olives and basil; mix well and set aside. (If mixture seems dry, add 1 teaspoon oil from bottled sun dried tomatoes). Just before serving, spoon salami mixture over toasts. Makes 12 servings (about 24 pieces).
Butterfly the chicken breast so you are creating a pocket.
Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. ...
Preheat oven to 450\u00b0, and spray cookie sheet with non-stick cooking spray. Sprinkle a little cornmeal over the spray.
Heat water in microwave for 20 seconds, or use hot tap water heated to 110 - 120 degrees. Add white sugar and sea salt. Stir to dissolve.
Add yeast, stir to dissolve, and cover with a towel. Let proof for 10 minutes. (The yeast should bubble and puff up, if not, then your yeast is no good. Start over with new yeast.).
Combine flour and brown sugar in a large mixing bowl, add yeast mixture, and stir with a spoon ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener